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Hot Cocoa Cookies Recipe

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★★★★★

4.9 from 54 reviews

These Hot Cocoa Cookies are rich, chocolatey treats perfect for cozying up on a cold day. Featuring a tender cocoa-infused dough filled with semi-sweet chocolate chips, topped with gooey marshmallows, and drizzled with melted chocolate and optional crushed peppermint candy canes, they deliver the comforting flavors of hot cocoa in cookie form. Slightly chewy with a soft center and a crisp edge, these cookies are a delightful holiday or anytime indulgence.

Ingredients

Scale

Cookie Dough

  • 1 cup Butter (barely softened)
  • 1 1/3 cups Brown Sugar
  • 1/2 cup Sugar
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract
  • 2 1/2 cups Flour (for thicker cookies, may use 2 3/4 cups)
  • 2/3 cup Unsweetened Cocoa Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cornstarch
  • 3/4 teaspoon Salt
  • 2 cups Semi-Sweet Chocolate Chips

Toppings and Finish

  • 8 large Marshmallows (cut in half)
  • 6 ounces Semi-Sweet Chocolate (melted for drizzling)
  • 1 teaspoon Peppermint Extract (optional)
  • 1/2 to 3/4 cup Crushed Candy Canes (optional)

Instructions

  1. Preheat and Cream: Preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl, cream together the barely softened butter, brown sugar, and granulated sugar for 3 to 4 minutes until the mixture is light and fluffy, scraping down the sides of the bowl as needed.
  2. Add Wet Ingredients: Add the eggs and vanilla extract to the creamed mixture. If you want a peppermint flavor, add the peppermint extract now. Mix everything together for an additional minute to combine thoroughly.
  3. Mix Dry Ingredients: In a separate bowl, combine the cocoa powder, flour, baking soda, cornstarch, and salt. Add these dry ingredients to the wet ingredients and mix just until combined to avoid overmixing. Then fold in the semi-sweet chocolate chips evenly throughout the dough.
  4. Shape and Bake: Line a baking sheet with parchment paper. Roll the cookie dough into balls and place them about 2 inches apart on the prepared baking sheet. Bake the cookies in the preheated oven for 8 to 10 minutes, just until the edges are set but the centers are still soft.
  5. Add Marshmallows: Remove the baking sheet from the oven. Quickly press half of a large marshmallow, cut side down, onto the center of each cookie. Return the baking sheet to the oven and bake for an additional 2 minutes, which will puff the marshmallows slightly.
  6. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them carefully to a wire rack to cool completely.
  7. Melt Chocolate: In a microwave-safe bowl, melt the semi-sweet chocolate in the microwave at 50% power in 30-second intervals. Stir between each interval until smooth. To thin the chocolate and make drizzling easier, add 1-2 teaspoons of neutral oil if desired.
  8. Drizzle and Garnish: Drizzle the melted chocolate over the cooled cookies using a spoon, piping bag, or knife. If you want a peppermint twist, sprinkle crushed candy canes on top of the chocolate drizzle before it sets. Allow the drizzle to harden before serving or storing.

Notes

  • For thicker cookies, increase the flour to 2 3/4 cups as desired.
  • If peppermint extract is not desired, simply omit it for a classic chocolate flavor.
  • You can substitute mini marshmallows if large marshmallows are not available, though texture and appearance will differ slightly.
  • Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
  • Adding a teaspoon of oil to the melted chocolate helps achieve a smoother drizzle.
  • Be careful not to overbake the cookies; they should be slightly underbaked for a soft center.

Keywords: hot cocoa cookies, chocolate cookies, marshmallow cookies, holiday cookies, peppermint cookies, chocolate chip cookies

Find it online: https://dailysimplerecipe.com/hot-cocoa-cookies-recipe/